Korean journal for food science of animal resources

Title Publication Date Language Citations
Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage2014/04/30English41
Characterization of Selected Lactobacillus Strains for Use as Probiotics2015/08/31English38
Health Implications of Beef Intramuscular Fat Consumption2016/10/31English38
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg2014/02/28English38
Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing2015/10/31English38
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages2010/02/28English38
Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin2013/04/30English38
The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review2018/10/01English37
Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran2007/06/30English37
Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties2017/06/30English37
Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review2017/02/28English36
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract2016/06/30English35
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage2014/08/31English35
Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis2010/02/28English35
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems2016/08/31English34
Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage2015/02/28English34
Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions2015/04/30English34
Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles2015/12/31English33
An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review2017/06/30English33
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat2018/10/01English33
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics2017/04/30English32
Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water2016/08/31English32
Pork Quality Traits According to Postmortem pH and Temperature in Berkshire2016/02/28English31
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin2017/02/28English31
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage2015/12/31English31
Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety2014/08/31English30
Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products2013/02/28English30
The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer2016/04/30English30
Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles2016/12/31English30
Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value2016/10/31English30